MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spaghetti With Rocket Pesto
 Categories: Pasta
      Yield: 4 Servings
 
      4    Cloves garlic
      6 tb (90 ml) pine nuts
      2 lg Handfuls; (150 g / 5 oz)
           -rocket with stalks removed
    2/3 c  (50 g / 2 oz) Parmesan
           -cheese; freshly grated
    2/3 c  (50 g / 2 oz) Pecorino
           -cheese; freshly grated
      6 tb (90 ml) extra virgin olive
           -oil
      4 oz (400 g) fresh or dried
           -spaghetti
           Salt and ground black pepper
           Freshly grated Parmesan and
           -Pecorino cheese; to serve
 
  Put the garlic and pine nuts in a blender or food processor and
  process until finely chopped.
  
  Add the rocket, Parmesan and Pecorino, oil and salt and pepper to
  taste and process for 5 seconds. Stop and scrape down the side of the
  bowl. Process for 5-10 seconds more until a smooth paste is formed.
  
  Cook the spaghetti in a saucepan of salted boiling water according to
  the packet instructions.
  
  Turn the pesto into a large bowl. Just before the pasta is ready, add
  1-2 ladlefuls of the cooking water to the pesto and stir well to mix.
  Serve immediately with the grated cheeses added separately by hand.
  
  Notes:
  
  To temper the flavor of the rocket and make the pesto milder, add
  1/2 c (115 g / 4 oz) ricotta or mascarpone cheese to the pesto in
  Step 4 and mix well before adding the water.
  
  RECIPE FROM: The Cook's Encyclopedia of Pasta. Jeni Wright. London:
  Lorenz Books, 2002.
  
  Recipe by Jeni Wright
 
MMMMM